Tomato Soup Spice Cake Recipe

Introduction

This Tomato Soup Spice Cake is a nostalgic treat that combines rich spices with a subtle tomato flavor for a moist, tender crumb. Topped with a creamy orange-tinged frosting, it’s a unique and delicious twist on traditional spice cake perfect for any occasion.

Ingredients

• 1 large egg, at room temperature
• 1 tablespoon (11g) vegetable oil
• 1 cup (198g) granulated sugar
• 1 can (10 1/2 ounces) plain condensed tomato soup
• 1 1/2 cups (170g) King Arthur Whole Wheat Flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 tablespoon cinnamon
• 1 teaspoon cloves
• 3/4 cup (128g) raisins, lightly packed
• 1/2 cup (57g) chopped walnuts, optional
• One 8-ounce package (227g) cream cheese, at room temperature
• 2 cups (227g) confectioners’ sugar
• 1 teaspoon orange zest

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9-inch square pan with parchment paper and grease the parchment lightly.
2. Step 2: In a large bowl, mix together the egg, vegetable oil, and granulated sugar until smooth. Stir in the condensed tomato soup until fully combined.
3. Step 3: Add the whole wheat flour, baking soda, salt, cinnamon, and cloves to the wet ingredients. Beat until the batter is smooth and even.
4. Step 4: Fold in the raisins and chopped walnuts if using, distributing them evenly through the batter.
5. Step 5: Pour the batter into the prepared pan, spreading it evenly. Bake for 35 to 40 minutes, or until the edges start to pull away from the pan and a toothpick inserted into the center comes out clean.
6. Step 6: Remove the cake from the oven and allow it to cool in the pan on a wire rack completely before frosting.
7. Step 7: To make the frosting, beat together the cream cheese, confectioners’ sugar, and orange zest until smooth and creamy.
8. Step 8: Spread the frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

• Substitute walnuts with pecans or omit nuts altogether for a nut-free version.
• For an extra pop of flavor, add a pinch of nutmeg or ginger to the spice mix.
• Use regular all-purpose flour if whole wheat flour is unavailable, but expect a slightly lighter texture.
• Chilling the frosting briefly before spreading can make it easier to handle.

Storage

Store the cake loosely covered at room temperature for up to two days. For longer storage, freeze the cake without frosting or with frosting wrapped tightly in plastic wrap and placed in an airtight container. Thaw in the refrigerator before serving. Reheat slices gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned tomato soup?

Fresh tomatoes won’t provide the same sweetness and concentrated flavor as condensed tomato soup. For best results, use the canned plain condensed tomato soup as directed.

Is this cake suitable for a dairy-free diet?

The cake itself contains no dairy, but the cream cheese frosting does. You can substitute the frosting with a dairy-free alternative or skip it altogether for a dairy-free dessert.

Tomato Soup Spice Cake Recipe

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★★★★★

4.7 from 134 reviews

A moist and flavorful spice cake made with condensed tomato soup, whole wheat flour, warm spices, raisins, and walnuts, topped with a creamy orange zest-infused cream cheese frosting. This unique cake offers a delightful blend of sweet and spicy flavors perfect for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 50 to 55 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cake

• 1 large egg, at room temperature
• 1 tablespoon (11g) vegetable oil
• 1 cup (198g) granulated sugar
• 1 can (10 1/2 ounces) plain condensed tomato soup
• 1 1/2 cups (170g) King Arthur Whole Wheat Flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 tablespoon cinnamon
• 1 teaspoon cloves
• 3/4 cup (128g) raisins, lightly packed
• 1/2 cup (57g) chopped walnuts, optional

Frosting

• One 8-ounce package (227g) cream cheese, at room temperature
• 2 cups (227g) confectioners’ sugar
• 1 teaspoon orange zest

Instructions

1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, then grease the parchment to ensure the cake doesn’t stick.
2. Mix the cake batter: In a large bowl, combine the egg, vegetable oil, and granulated sugar. Mix until the mixture is smooth and homogenous. Add the condensed tomato soup and stir well. In a separate bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, and cloves, then gradually incorporate these dry ingredients into the wet mixture. Beat the batter until smooth. Finally, fold in the raisins and chopped walnuts if using.
3. Bake the cake: Pour the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until the edges begin to pull away from the pan and a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan set on a wire rack.
4. Prepare the frosting: While the cake cools, blend the cream cheese, confectioners’ sugar, and orange zest together until smooth and creamy.
5. Frost the cake: Spread the cream cheese frosting evenly over the cooled cake to create a luscious, flavorful topping.
6. Storage: Store the cake loosely covered at room temperature for up to two days. For longer storage, freeze the cake to maintain freshness.

Notes

• If you prefer a nut-free version, simply omit the walnuts.
• Ensure cream cheese is at room temperature before making frosting to avoid lumps.
• The raisins add natural sweetness and moisture to the cake, but you can substitute with dried cranberries or chopped dates if desired.
• For a more intense orange flavor, increase the orange zest to 1 1/2 teaspoons.
• Use parchment paper to make cake removal easier and cleaner.

Keywords: tomato soup spice cake, whole wheat spice cake, cream cheese frosting, holiday cake, moist spice cake, unique cake recipes